PIE CRUST DESIGNS RECIPES

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EASY EGGLESS PECAN PIE - MOMMY'S HOME COOKING - EAS…



Easy Eggless Pecan Pie - Mommy's Home Cooking - Eas… image

This uber-delicious Easy Eggless Pecan Pie is a MUST-MAKE for the holidays! With its crispy top, the gooey center and the flaky crust, this Thanksgiving classic dessert will wow you and your guests. Easy to make, easier to eat.

Provided by Oriana Romero

Categories     Dessert

Total Time 90 minutes

Prep Time 20 minutes

Cook Time 70 minutes

Yield 8

Number Of Ingredients 11

1 Pie crust, (you can use homemade or store-bought)
3 tablespoons (20 g) golden flaxseed meal
9 tablespoons (135 ml) water
3/4 cup (180 ml) corn syrup, (you can use dark or light (I prefer dark))
2/3 cup (134 g) brown sugar
1/2 teaspoon salt
1 teaspoon ground cinnamon
3 tablespoons (30 g) tapioca flour or cornstarch ((see notes))
1/4 cup (57 gr) unsalted butter, melted
2 teaspoons ( 10 ml) pure vanilla extract ((or vanilla paste))
2 1/2 cups (420 gr) pecans, (chopped + more whole pecans for decoration if desired)

Steps:

  • Prepare the Pie Crust:
  • Make the Pecan Filling:
  • Assemble:
  • Bake:

Nutrition Facts : Calories 442 kcal, CarbohydrateContent 48 g, ProteinContent 3 g, FatContent 29 g, SaturatedFatContent 5 g, CholesterolContent 15 mg, SodiumContent 313 mg, FiberContent 3 g, SugarContent 42 g, ServingSize 1 serving

CLASSIC CHICKEN POT PIE RECIPE - BETTYCROCKER.COM



Classic Chicken Pot Pie Recipe - BettyCrocker.com image

Tell everyone you’re having pie for dinner and see how big their smiles are. This homemade chicken pot pie recipe streamlines your work by using frozen peas and carrots and refrigerated Pillsbury™ Pie Crusts. Swap out chicken for turkey or try a different frozen veggie combo to put your own unique spin on this old-fashioned favorite.

Provided by Betty Crocker Kitchens

Total Time 1 hours 15 minutes

Prep Time 40 minutes

Yield 6

Number Of Ingredients 10

1/3 cup butter
1/3 cup all-purpose flour
1/3 cup chopped onion
1/2 teaspoon salt
1/4 teaspoon pepper
1 3/4 cups chicken broth
2/3 cup milk
2 1/2 to 3 cups cut-up cooked chicken or turkey
1 box (10 oz) frozen peas and carrots
1 box (14.1 oz) refrigerated Pillsbury™ Pie Crusts (2 Count), softened as directed on box

Steps:

  • In 2-quart saucepan, melt butter over medium heat. Stir in flour, onion, salt and pepper. Cook, stirring constantly, until mixture is bubbly; remove from heat. Stir in broth and milk. Heat to boiling, stirring constantly. Boil and stir 1 minute. Stir in chicken and peas and carrots; remove from heat.
  • Heat oven to 425°F. Roll 1 pie crust into 13-inch square. Ease into ungreased 9-inch (2-quart) glass baking dish. Pour chicken mixture into crust-lined dish.
  • Roll remaining pie crust into 11-inch square. Cut out designs with 1-inch cookie cutter. Place square over chicken mixture. Arrange cutouts on top crust. Turn edges of pie crust under; flute edge.
  • Bake about 35 minutes or until golden brown.

Nutrition Facts : Calories 562.1 , CarbohydrateContent 47.7 g, CholesterolContent 92.1 mg, FatContent 6 1/2 , FiberContent 2.4 g, ProteinContent 20.3 g, SaturatedFatContent 15.3 g, ServingSize 1 Serving, SodiumContent 675.0 mg, SugarContent 4.0 g, TransFatContent 5 g

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